Pork belly baps with poached rhubarb

Serves 8

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Method

Preheat the oven to 220C/ 200C F/Gas 7. Put the pork in a deep pan, cover with water and add a couple of pinches of salt. Bring to the boil and cook for 15 minutes, then remove and pat dry with kitchen paper. Transfer to a roasting tray and add the vinegar and a good drizzle of vegetable oil. Sprinkle a pinch of sea salt over, then rub everything into the scored skin. Roast for 30–45 minutes, keeping an eye on it, until the skin is uniformly golden and crisp and the roasting juices run clear when you pierce the meat with a sharp knife. Remove from the oven and leave to cool.

For the poached rhubarb, bring the cider, brown sugar and cinnamon stick to the boil in a non-reactive pan. Turn down the heat to low, drop in the rhubarb and poach for 10 minutes or until tender but not falling apart. Leave to cool.

When ready to serve, mix the mayonnaise with the paprika and lemon juice in a small bowl. Slice the pork belly into 1cm-thick slices that will fit into the baps and fry in a skillet or heavy-based frying pan with a very small amount of vegetable oil on a medium heat until crisp.

Fill each bap with a slice or two of pork belly, a few sticks of poached rhubarb, a small handful of salad leaves and a good drizzle of smoky mayo.